Who knew tortillas would be so easy to make? I was boggled when I googled recipes on the net and found that it consisted of so few ingredients. A lot of them however had shortening or lard. Now I'm not much of a fan of shortening. I have no problem with people using them, it's just a personal preference. Then I found this recipe. Light bulb!!!
Now I don't have a tortilla press, but it would be nice to invest in one, now that I'll be making them from now on. After turning the dough into small balls I smashed them between the bottoms of two round cake pans then rolled it out using a rolling pin. It's a little more work, but it's definitely worth having fresh made tortillas. Store bought can kick the dust as homemade is in! So what the first thing I made with these delicious tortillas? You'll just have to find out tomorrow. ;) Next on the agenda is to make the corn version.
Makes 6 tortillas
Homemade Flour Tortillas
adapted from cooking mexican recipe
1 c all purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 tsp vegetable oil
1/2 c warm water
In a bowl combine the flour, baking powder, salt. In another small bowl, combine the water and oil.
Slowly mix the water mixture into the flour mixture. Combine well until it forms into a dough ball.
On a light floured clean and flat surface, knead the dough for 4-5 minutes. If the dough begins to stick to the board scrape up the dough and lightly flour the surface again.
Form the dough into a ball and let it rest for 20 minutes covered by a damp towel or paper towel.
Then divide in the 6 equal pieces and form into small balls and let rest for another 10 minutes.
Heat up wide enough pan or cast iron skillet. No oil or butter needed.
If you have a tortilla press, use it to flatten each dough ball. If not, roll out the each dough ball in the thin circular sheet like you would a pizza dough. Use a rolling pin or your hands.
Carefully, place the flatten dough on the heated skillet and cook each side for roughly 3-5 minutes. When it slightly begins to bubble is the signal to flip. You just want it to barely start browning.
Keep the tortilla warm by placing it in a tortilla warmer wrapped in foil.
Best if eaten fresh, but it can be kept in the fridge or freezer for later use.